Buttercreams

Buttercreams

Easy homemade candy recipe! These buttercream candies are simple to make with powdered sugar, butter and cream cheese.

1:10prep time 3:40total time
60 candies
20420 Ratings

Ingredients

Filling

1/2 cup Land O Lakes® Butter, softened
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla*
4 cups powdered sugar

Coating

1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening

Directions

Combine butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed.  Beat at low speed, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)

Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate 2 hours or overnight until firm.

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, 3-4 minutes or until smooth. Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set. 

 

*Substitute 1 1/2 teaspoons almond, orange or rum extract.

Recipe Tip

- For a gluten-free version, use gluten-free vanilla and gluten-free chocolate chips.

- Read more about this recipe on Recipe Buzz® Blog.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 candy)

Calories: 80

Fat: 4g

Cholesterol: 5mg

Sodium: 20mg

Carbohydrates: 10g

Dietary Fiber: 0g

Protein: 0g

Recipe #5580B©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Fabulous recipe; definitely don't pollute it with shortening! I use a skewer and a toothpick to dip the chocolates, then patch any holes with warm chocolate. I find my slow cooker is a great "fondue" pot that allows me to keep the chocolate at the correct temperature and consistency.

My chocolates come out to a bit less than 60 because I make the balls slightly bigger; otherwise, to me, the chocolate overwhelms the delicate filling taste.
This is the most decadent candy I have ever made! I've made them with different flavors also......my 3 favorites are coconut, brandy and cinnamon whiskey. I don't even like the latter 2 as drinks....I had them at a friends house and loved them. When I asked what was in them my friend laughed at me as she told me , knowing I don't drink and if I had known ahead of time probably wouldn't have ate them! As far as the cinnamon whiskey flavor goes I myself don't even taste the whiskey because the cinnamon flavor taste just like those old fashioned red hot candies do. You don't want to use too much! I also add a little more powered sugar depending on the amount of liquid favoring I use.
This candy is delicious.You should try iy.
Delicious recipe. I divided the filling into three bowls and flavored one vanilla, one chocolate, and one blackberry (using concentrated blackberry purée). I rolled the filling into small balls and then froze them. I used milk chocolate to coat the vanilla butter creams and dark chocolate to coat the chocolate and blackberry creams. Freezing the balls seemed to alleviate the need for extra sugar to stiffen the dough. I added a small amount of white cooking paraffin to the chocolate to thin it and to make the buttercream s'more stable at room temperature. They all turned out great - blackberry is the best.
I have not yet made this but I want to know if these must remain in the refrigerator when they are all done because they contain cream cheese. Please let me know as soon as possible since I want to make these for a gift. Thanks Debbie
author_photo
Test Kitchen Comment
From:

Cindy

Debbie -It would be best if you stored these Buttercreams in the refrigerator.
Posted April 24, 2013
These are wonderful. My husband and cousin just love them. I agree with Julie that is the way to make them. I freeze all of my balls that I have to dip to make them easier to handle.
Good recipe and easy to make with a couple of caveats: the chocolate must be just barely warm enough to still be liquid and I freeze the buttercream balls before I dip them, otherwise, the chocolate melts them and a mess happens. Also, I use butter instead of shortening inn the chocolate coating as well as a very small amount, less than .25 oz, of plain poarafin. It stabilizes the coating, making it resistant to melting the second you pick one up. There is no discenible change in texture or in taste
*I have also added concentrated fruit purees, like raspberry and blueberry for flavor variations and they are a major hit..
All in all, a very good recipe.
My husband loves these. He use to get them in Cincinnati as a boy. ALWAYS use butter not margarine.
I made this exactly as suggested and it was the most fabulous candy recipe I have made in my entire life. The candy reminded me of See's candy. It was that mouth watering delicious!
It's a simple recipe that works but but leave out the shortening, use butter or nothing, otherwise you get that NASTY shortening coating on your tongue or like cheap chocolates are made with...hydrogenated oils, YECH!!!!!
EXCELLENT. My Belgian husband loves these. Of course I used real Belgian chocolate. Make sure you refrigerate the mixture for 2-4 hours to ensure firmness. Also, I didn't use toothpicks to dip these; I used a spoon to lightly place them (one at a time of course) in the melted chocolate then I used a fork to let the excess chocolate drip off and placed them on a paper-lined baking sheet. MAKE SURE THE CHOCOLATE IS NOT TOO HOT TO DIP THE BALLS IN.
I made this recipe and it was a hit with my family. The grandchildren loved it. I followed the directions as written and had great results. Thanks for a great recipe. I rate this recipe 5 stars.
the only reason the recipe didn't get "excellent" is that too many of us mentioned the need for more 10X sugar. the recipe really is excellent tasting though. however, one must add more 10X sugar. the first time i made with orange extract, followed recipe and it was excellent, but a pistol to work with. second time, today, i made with vanilla extract and more 10X balls are much more manageable. now to keep the chocolate from melting all over ones fingers...
This recipe met with rave reviews. The only suggestion I have is the amount of powdered sugar. Y'all who had a difficult time with the candy have to just check the consistency of the filling and add extra sugar accordingly. This is especially true if you use a microwave to soften the butter.
Although a little difficult to dip in chocolate, these
buttercreams are absolutely delicious! I have tried them with
both vanilla and almond extracts and have had amazing
results!
I will absolutley make these again. Made vanilla and orange flavored. Next time will make centers smaller. Must work quickly but well worth the effort.
Not as easy to make, you have to work fast in rolling the balls, and I had to keep placing them back in the fridge. Once I dipped them, the chocolate starts to melt the cream cheese mixture, so you have to work fast again. I don't know if I would make them again.
the only problem I had was dipping them in the melted chocolate. They didn't hold up well and I had to add more conf sugar. My husband loves them so I will make them again for him.
These are wonderful! Everyone compliments on them. And they're very easy to make.
Wonderful flavor and easy to make!

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